Borani Labu (Yogurt with Beets)

Recipe by Tannaz Sassooni

Ingredients

• 1 large beet, washed and greens cut off

• 2 cups full-fat Greek yogurt

• Dried mint, leaves from fresh mint or tarragon, or dried rose petals to garnish

Note: As an alternative to dicing the beet, you can take a page from "Bottom Of The Pot", by Naz Deravian, and grate the beet on the large holes of a box grater.

Instructions:

Boil beets in a pot of salted water until soft, about 45 minutes.

Meanwhile, in a medium bowl, season yogurt with salt and pepper, and stir until creamy.

Remove beets from boiling water, and once they are cool enough to handle, peel and dice into ½ inch pieces. Just before serving, add beets to yogurt, and stir just enough to leave some streaks of pink and white remaining. Garnish with herbs or rose petals, and serve with warm barbari bread.